spinach galore

I had some spinach in my fridge that was on the verge of going bad so I made two recipes with it yesterday. 

Skinny Italian Spinach Meatballs (You can these plain or put them over noodles)

Servings: 6 • Serving Size: 5 meatballs w 4.5 oz sauce • Old Points: 4 • Points+: 5 pts
Calories: 211.2 • Fat: 9.8 g • Protein: 17.4 g • Carb: 14.3 g • Fiber: 4.2 g

1 lb 93% lean ground beef
1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat Weight Watchers bread (or any half point bread) (I used sara lee 45 calorie bread)
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley (I didnt use fresh)
1/2 cup Parmesan cheese
salt and pepper

Tomato Sauce:
1 tsp olive oil
3 cloves smashed garlic
28 oz can Tuttorosso crushed tomatoes (my favorite)
1/2 onion (don't chop)
salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve.

I also made the Spinach rice which I really really liked and its very simple

Rice with Spinach

Servings: 5 • Size: almost 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 172.6 • Fat: 2.9 g • Carb: 32.3 g • Fiber: 1.8 g • Protein: 4.1 g

1 cup long grain rice
1 chicken or vegetable bullion
2 cups water
2 tsp butter
10 oz frozen spinach, thawed
2 cloves garlic
2 tsp olive oil
salt
fresh grated cheese (optional)

In a small heavy pot, melt butter. Add rice and saute about 1 minute. Add water and bullion and bring to a boil. When all liquid evaporates, reduce flame to low and cover. Cook about 15 minutes. Shut flame off and keep covered another 5 minutes to let the steam finish cooking the rice.

Meanwhile, in a saute pan, heat olive oil. Add garlic and saute until golden. Add spinach and salt, mixing well for about 4 minutes.

Toss rice with spinach and top with good grating cheese like Pecorino Romano